How to Make Tzatziki Sauce


This new tzatziki formula will liven up any mid-year supper! Rich, velvety and loaded with crisp herbs, it’s scrumptious on pita, flame-broiled veggies, sandwiches, and the sky is the limit from there!

Step by step instructions to Make Tzatziki Sauce

I initially began eating tzatziki sauce at Greek cafés, however, I’ve since discovered that it’s extraordinarily simple to prepare at home. Presently, along with pesto, it’s one of my must-make summer sauces. Here’s the manner by which you do it:

Start by grinding the cucumber. I utilize the biggest openings on a container grater to give my last sauce surface and a lot of green specks.

Next, press the water out of the ground cucumber. This step is fundamental for making a rich tzatziki – on the off chance that you skip it, the water from the cucumber will make your sauce independent. Crush the cucumber straightforwardly over the sink, or press it softly between kitchen or paper towels.

At that point, mix everything together! Mix the pressed cucumber with the yogurt, lemon juice, garlic, olive oil, salt, and herbs, and chill until you’re prepared to utilize.

That is it!


½ cup finely ground cucumber

1 cup thick entire milk Greek yogurt

1 tablespoon lemon juice

½ tablespoon extra-virgin olive oil

1 garlic clove, ground

¼ teaspoon ocean salt

1 tablespoon slashed dill

1 tablespoon slashed mint, discretionary


Spot the cucumber on a towel and delicately crush out a touch of the overabundance water.

In a medium bowl, join the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if utilizing. Chill until prepared to utilize.

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